Remember the three tubes of crescent rolls I bought on sale recently? This is one of the recipes in which I enjoy using them.
It only makes enough for two people, which actually works out well for us since our daughters aren’t as fond of stromboli as we are! However, you could easily double the recipe and feed four. You can vary the amount of meat and pepperoni, depending on personal taste. (My husband’s portion is usually heaped with meat; my side has the large mound of cheese!) Preparation can also be streamlined by making the meat filling ahead of time, freezing it, then defrosting it when needed.
1 tube (8 ounces) crescent rolls
1 cup ground meat (I use venison or beef; turkey or pork would also work)
1/3 cup chopped onion
1 tablespoon olive oil
1 teaspoon Italian seasoning
3 tablespoons bottled Italian salad dressing, divided
1 cup mozzarella cheese, shredded
1 package (3 ounces) sliced pepperoni
1/4 cup grated Parmesan cheese
Spaghetti sauce, warmed (optional)
In a skillet over medium heat, cook ground meat and onion in oil until meat is no longer pink. Drain. Stir in Italian seasoning; set aside.
Divide crescent roll dough in half, leaving four triangles connected on each side (should create two large squares). Press dough segments of each half together, sealing seams.
Brush one tablespoon Italian dressing over each square to within one inch of edge. On half of each square, mound half of the venison mixture, mozzarella cheese and pepperoni. Fold other half of square over filling and seal edges well with a fork.
Place on lightly greased baking sheet. Brush top with remaining Italian dressing; sprinkle with Parmesan cheese. Bake at 350 degrees for 20 minutes or until golden brown. Serve with spaghetti sauce if desired.
[Note: I often just lay the crescent roll dough on the baking sheet when pressing together and sealing seams; it’s easier for me to prepare the stromboli on the baking sheet than attempt to transfer it from another surface.]